Friday, 14 December 2012

BBQ: More Jerky in UDS

Another batch of beef jerky.  2.4kg of Yearling Roast Beef.  This time cut much thicker in an effort to make it a little chewer and moister:

1/2 cup Soy
4 spoons Worcester
1 heaped spoon of dark brown sugar
1 heaped spoon of  honey
1tsp Pimento (AllSpice)
1tsp Garlic & Onion powder
1/2tsp Pepper
Sprinkle of salt
(on left)

2 spoons Apple Cider Vinegar, Soy & Worcestershire
2tsp Garlic powder
1tsp Onion powder
1tsp Coriander seeds
1tsp Garam masala
1/2tsp Pepper
3x Jalapeno & 10 Birdseye chili (dried, home grown, crushed)
(on right)

Wholesale butcher also had some 'Texas Beef Ribs', while they have large bones, the price made up for it ($2.99/kg):

The cooked jerky:

And very nicely cooked ribs (that's a standard sized dinner plate they are on):

... that just fell off the bone:

No comments:

Post a Comment